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Great for a celebration of love – or just to make because they taste and look so damn good!
Makes 18
275g Plain Flour
100g Caster Sugar
2 tsp Baking Powder
Zest 1 lemon
200ml Hullabaloos Raspberry Lemonade
2 Free Range Eggs
100g Butter
50ml Vegetable Oil
Fresh Raspberries
150g Icing Sugar
Put all the dry ingredients in a bowl and combine.
In a jug measure 150ml Hullabaloos Raspberry Lemonade & whisk with eggs, melted butter and oil.
Add the wet mix to the dry and mix until combined.
Spoon into muffin cases until 1/3 full. Put a fresh raspberry in the middle of each one & spoon the rest of the mixture on top so the raspberry is covered.
Bake for approx 18 mins at 200*C.
When cooled, mix the remaining Hullabaloos Raspberry Lemonade with 150g sieved icing sugar and pour over top.
Enjoy!
